“processed food” as foods, processed and packaged by: adding food or food additives to food ingredients (agricultural, forest, livestock, or fishery products, etc.); transforming into unrecognizable forms (grinding or cutting, etc.); mixing such transformed ones; or adding food or food additives to such mixture. However, this excludes the agricultural/forest/animal/fishery products that are simply cut, peeled, salted, ripened, or heated (except for the purpose of pasteurization or where such treatment causes significant changes to the ingredients) without using food additives or other ingredients, to the extent that their original forms can still be recognized; provided that during such process, there are no concerns about sanitary risks and that the quality of food can be identified organoleptically.
- Classification by addition of food or food additive: Products that have another food or additive added to them.
- Classification by processing: Products that have undergone a processing step as defined above.
- Classification by concern over possible hazards: Minimally processed products that can be consumed right away without cleansing, cooking, etc.
Exporters are encouraged to consult a Korean importer or Korea’s National Agricultural Products Quality Management Service (NAQS) if they have questions about whether their product qualifies as a “processed food.”